Ingredients
For the Apple Mixture:
– 1 cup (200 g) light brown sugar, packed
– 2 tablespoons ground cinnamon
– 2 medium Granny Smith apples, peeled, cored, and diced into small pieces
For the Bread Mixture:
– 1 cup (200 g) light brown sugar, packed
– ½ cup (1 stick / 113 g) unsalted butter, melted
– 2 cans (8-count each) refrigerated biscuits*, flaky
For the Glaze:
– 1 cup (125 g) confectioners’ sugar
– 2-3 tablespoons whole milk, room temperature
Instructions
Apple Mixture:
Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the brown sugar and cinnamon.
Add in the chopped apples and toss gently to coat. Set the apples aside as you prepare the bread mixture.
Bread Mixture:
In a large bowl, combine the brown sugar and melted butter.
Cut each of the biscuits into 6 pieces.
Add the biscuit pieces to the brown sugar and butter mixture and gently toss to coat.
Add ⅓ of the apple mixture to the prepared bundt pan. Top with a layer of half of the coated biscuit pieces. Add another ⅓ of the apple mixture, followed by the remaining half of biscuit pieces. Finally, top with the remaining apple mixture.
Bake for 45 minutes.
When the bread is done, remove it from the oven and let it cool for about 10 minutes while you prepare the glaze.
Glaze:
In a small bowl, whisk together the confectioners’ sugar and milk, adding just one tablespoon of milk at a time, until you reach desired consistency.
Invert the cooled bread pan onto a plate and drizzle it with the glaze.
Enjoy!
